Camellia oil formula chocolate with hangover alleviating function and preparation method thereof

Abstract

The invention discloses camellia oil formula chocolate with a hangover alleviating function and a preparation method of the camellia oil formula chocolate. The method comprises the following steps: weighing L-ascorbyl palmitate, sorbate monostearate and camellia oil according to a certain proportion, heating and stirring to obtain mixed camellia oil initial gel; weighing cocoa butter, cocoa powder, powdered sugar and lecithin according to a certain proportion, heating and melting in a water bath, and grinding in a ball mill to obtain primary sauce; uniformly mixing the camellia oil primary gel and the chocolate primary sauce according to a certain proportion, and regulating the temperature to obtain the double-base chocolate. The double-base camellia oil chocolate prepared by the method disclosed by the invention has texture and flavor characteristics similar to those of pure cocoa butter chocolate, contains relatively high unsaturated fatty acid, can realize the effects of quickly and efficiently dispelling the effects of alcohol and protecting the liver, is high in product nutritional value and is suitable for market popularization and application.

Description

[0001] This case is a divisional application of the patent application with application number 202410160888.9, application date 2024-02-05, and title "A method for preparing double-base chocolate with alcohol-relieving and liver-protecting effects" as the parent case. Technical Field

[0002] The invention belongs to the technical field of food, and discloses camellia oil formula chocolate with hangover sobering function and a preparation method thereof. Background Art

[0003] In recent years, with the increase of work pressure and social activities, the risk of some diseases has increased, such as obesity, fatty liver, cardiovascular disease, type 2 diabetes, stroke and metabolic syndrome. Therefore, actively developing foods with nutritional and health functions is a hot topic in human nutrition and health research.

[0004] Camellia oleifera is a plant of the family Theaceae. Its seeds contain high oil content. The oil obtained from camellia seeds is camellia seed oil. Camellia seed oil is a high-quality woody grain oil unique to my country. Its unsaturated fatty acid mass fraction is as high as 80%, and its fatty acid composition is similar to that of olive oil. It is known as the "Oriental Olive Oil". Hemp oil and camellia seed oil not only contain high levels of polyunsaturated fatty acids, but also contain a variety of natural active ingredients such as polyphenols, squalene and vitamin E and other highly active substances. Therefore, they have obvious effects of lowering blood lipids, blood pressure, and cholesterol, and can effectively prevent the occurrence of chronic diseases.

[0005] Chocolate can relieve diarrhea, relieve stress, eliminate tension, make people happy, and prevent colds. Chocolate can reduce the loss of water in the intestines and relieve the symptoms of diarrhea or dehydration. The sugar and various minerals contained in chocolate can quickly replenish the body's physical strength and energy, making people energetic. Some substances in chocolate can enhance the brain's memory and concentrate attention. It is a brain-boosting and invigorating food. However, its high saturated fatty acids and high sugar content may cause health problems. Therefore, when enjoying the pleasure of chocolate, choosing a healthier type of chocolate is the key to staying healthy.

[0006] In order to improve the above problems, those skilled in the art have conducted some research and development.

[0007] CN 114246239 A discloses a method for making high-protein and high-fiber chocolate, which achieves uniform mixing of chocolate sauce and high-protein and high-fiber components. CN 115777820 A relates to a method for preparing low-sugar and high-fiber dark chocolate, in which low-sugar components, high-fiber components and compound emulsifiers are added to the formula, which meets the nutritional recommendations for nutrient intake. CN 115918758 A develops a chocolate that replenishes qi, improves intelligence and resists fatigue by adding ginseng slices to chocolate sauce. The above patents have improved the nutritional health of chocolate, but the final product has basically lost the original chocolate taste or flavor, and is replaced by a powdery texture or medicinal bitterness. Summary of the invention

[0008] The technical problem to be solved by the present invention is to develop a new method for preparing double-base chocolate with alcohol sobering and liver protecting effects, which can reduce the proportion of saturated fatty acids, improve alcohol sobering ability, and have texture and flavor characteristics similar to pure cocoa butter chocolate.

[0009] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0010] A method for preparing double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0011] S11: mixing L-ascorbyl palmitate, monostearate sorbate and camellia oil, stirring and mixing evenly to obtain a mixed solution;

[0012] S12: After the cocoa butter is melted, powdered sugar, cocoa powder and lecithin are added and mixed, and then ground to obtain a chocolate sauce with uniform particle size;

[0013] S2: adding the mixed solution prepared in S11 to the initial chocolate sauce, cooling and stirring in a gradient manner to form a double-base gel network mixture, namely, double-base chocolate;

[0014] The sequence of S11 and S12 can be reversed or performed simultaneously.

[0015] Furthermore, the method for preparing the double-base chocolate with hangover and liver protection effects further comprises S3: adding one or more of cloves, sea buckthorn, amomum villosum and astragalus to the double-base chocolate prepared in S2.

[0016] Furthermore, in the above-mentioned method for preparing the double-base chocolate with hangover and liver protection effects, in said S11, the mass ratio of L-ascorbyl palmitate, monostearate sorbate and camellia oil is 4.8-7.2:3.2-4.8:88-92.

[0017] Furthermore, in the above-mentioned preparation method of the double-base chocolate with alcohol sobering and liver protecting effects, in said S11, stirring and mixing uniformly is specifically performed by first heating and stirring at 80-100° C. at a heating rate of 4° C. / min, and the stirring speed is 200-300 r / min.

[0018] Furthermore, in the above-mentioned method for preparing the double-base chocolate with hangover and liver protection effects, in said S12, grinding to obtain a chocolate initial sauce with uniform particle size is specifically as follows: placing powdered sugar, cocoa powder and lecithin in a ball mill at a temperature of 45 to 65° C. to grind to obtain a chocolate initial sauce with uniform particle size.

[0019] Furthermore, in the above-mentioned method for preparing the double-base chocolate with hangover and liver protection effects, in S2, the gradient cooling and stirring is specifically: cooling and stirring from 80-50°C at a cooling rate of 2°C / min, and the stirring speed is 100r / min.

[0020] Furthermore, in the above-mentioned method for preparing the double-base chocolate with hangover and liver protection effects, S3 is: adding equal amounts of cloves and astragalus to the double-base chocolate prepared in S2, and the mass ratio of cloves and astragalus to the double-base chocolate is 0.01%wt.

[0021] Furthermore, in the above-mentioned preparation method of the double-base chocolate with alcohol sobering and liver protecting effects, the mixed solution prepared in S11 is added to the initial chocolate sauce as follows:

[0022] Add 20-32 parts of the mixed solution prepared in S11 to 68-80 parts of the initial chocolate sauce.

[0023] Furthermore, in the above-mentioned method for preparing double-base chocolate with hangover and liver protection effects, in S12, the mass ratio of cocoa butter, sugar phenol, cocoa powder and lecithin is 58:13:28:1.

[0024] The present invention also protects the double-base chocolate prepared by the preparation method of the double-base chocolate with alcohol sobering and liver protecting effects.

[0025] The beneficial effects of the present invention are as follows: (1) The novel double-base chocolate with alcohol sobering and liver protecting effects provided by the present invention has similar texture and flavor characteristics to traditional chocolate, and camellia oil provides more beneficial nutrients, reduces the adverse effects that may be brought by some traditional chocolates, and meets the requirements of chocolate flavor and health at the same time; (2) The double-base chocolate with alcohol sobering and liver protecting effects provided by the present invention has a simple production process, mild reaction conditions, high nutritional value, strong flavor, and strong oxidative stability; (3) The double-base chocolate with alcohol sobering and liver protecting effects provided by the present invention further improves the taste of chocolate due to the lower melting point of camellia oil, making it easier to melt in the mouth and providing a richer flavor experience. (4) The double-base chocolate with alcohol sobering and liver protecting effects provided by the present invention has a good alcohol sobering ability. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 A bar graph showing the hardness test results of chocolates prepared in Examples 1-5 of the present invention and Comparative Examples 1-4;

[0027] Figure 2 This is a bar graph showing the test results of the sobering effect of chocolates prepared in Examples 1-5 of the present invention and Comparative Examples 1-4. DETAILED DESCRIPTION

[0028] In order to explain the technical content, achieved objectives and effects of the present invention in detail, the following is an explanation in combination with the implementation modes and the accompanying drawings.

[0029] Example 1

[0030] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0031] (1) According to the weight ratio, 4.8 parts of L-ascorbyl palmitate, 3.2 parts of monostearate sorbate and 92 parts of camellia oil were weighed and mixed, and heated and stirred at 85° C. at a heating rate of 4° C. / min and a stirring speed of 200 r / min;

[0032] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0033] (3) Weigh 20 parts by weight of the mixture obtained in step (1) and add it to 80 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60° C. at a cooling rate of 2° C. / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0034] (4) The chocolate paste obtained in step (3) is tempered to obtain double-base chocolate, and the chocolate is stored in a refrigerator at 4°C.

[0035] Example 2

[0036] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0037] (1) According to the weight ratio, 6 parts of L-ascorbyl palmitate, 4 parts of monostearate sorbate and 90 parts of camellia oil were weighed and mixed, and heated and stirred at 90° C. at a heating rate of 4° C. / min and a stirring speed of 250 r / min;

[0038] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0039] (3) According to the weight ratio, 28 parts of the mixed solution obtained in step (1) are weighed and added to 72 parts of the initial chocolate sauce obtained in step (2), and the mixture is cooled and stirred at a cooling rate of 2°C / min from 60°C and a stirring speed of 100 r / min to form a double-base gel network mixture;

[0040] (4) The chocolate paste obtained in step (3) is tempered to obtain double-base chocolate, and the chocolate is stored in a refrigerator at 4°C.

[0041] Example 3

[0042] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0043] (1) According to the weight ratio, 7.2 parts of L-ascorbyl palmitate, 4.8 parts of monostearate sorbate and 88 parts of camellia oil were weighed and mixed, and heated and stirred at 95° C. at a heating rate of 4° C. / min and a stirring speed of 300 r / min;

[0044] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0045] (3) According to the weight ratio, 32 parts of the mixed solution obtained in step (1) are weighed and added to 68 parts of the initial chocolate sauce obtained in step (2), and the mixture is cooled and stirred at a cooling rate of 2°C / min from 60°C and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0046] (4) The chocolate paste obtained in step (3) is tempered to obtain double-base chocolate, and the chocolate is stored in a refrigerator at 4°C.

[0047] Example 4

[0048] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0049] (1) According to the weight ratio, 6 parts of L-ascorbyl palmitate, 4 parts of monostearate sorbate and 90 parts of camellia oil were weighed and mixed, and heated and stirred at 90° C. at a heating rate of 4° C. / min and a stirring speed of 250 r / min;

[0050] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0051] (3) According to the weight ratio, 28 parts of the mixed solution obtained in step (1) are weighed and added to 72 parts of the initial chocolate sauce obtained in step (2), and the mixture is cooled and stirred at a cooling rate of 2°C / min from 60°C and a stirring speed of 100 r / min to form a double-base gel network mixture;

[0052] (4) Add 0.01% of cloves and astragalus to the sample obtained in step (3), and adjust the temperature of the obtained chocolate paste to obtain double-base chocolate, which is then stored in a refrigerator at 4°C.

[0053] Example 5

[0054] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0055] (1) According to the weight ratio, 7.2 parts of L-ascorbyl palmitate, 4.8 parts of monostearate sorbate and 88 parts of camellia oil were weighed and mixed, and heated and stirred at 95° C. at a heating rate of 4° C. / min and a stirring speed of 300 r / min;

[0056] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0057] (3) According to the weight ratio, 32 parts of the mixed solution obtained in step (1) are weighed and added to 68 parts of the initial chocolate sauce obtained in step (2), and the mixture is cooled and stirred at a cooling rate of 2°C / min from 60°C and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0058] (4) Add 0.01% of cloves and astragalus to the sample obtained in step (3), and adjust the temperature of the obtained chocolate paste to obtain double-base chocolate, which is then stored in a refrigerator at 4°C.

[0059] Comparative Example 1

[0060] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0061] (1) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50°C water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0062] (2) Add 0.01% of cloves and astragalus to the sample obtained in step (1), adjust the temperature to obtain chocolate, and store it in a refrigerator at 4°C.

[0063] Comparative Example 2

[0064] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0065] (1) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50°C water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0066] (2) Weighing 32 parts of camellia oil by weight, adding it to 68 parts of the initial chocolate sauce obtained in step (2), cooling and stirring the mixture from 60° C. at a cooling rate of 2° C. / min and a stirring speed of 100 r / min to form a mixture;

[0067] (4) Add 0.01% of cloves and astragalus to the sample obtained in step (2), adjust the temperature to obtain chocolate, and store it in a refrigerator at 4°C.

[0068] Comparative Example 3

[0069] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0070] (1) According to the weight ratio, 12 parts of L-ascorbyl palmitate and 88 parts of camellia oil were weighed and mixed, and heated and stirred at 95° C. at a heating rate of 4° C. / min and a stirring speed of 300 r / min;

[0071] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0072] (3) According to the weight ratio, 32 parts of the mixed solution obtained in step (1) are weighed and added to 68 parts of the initial chocolate sauce obtained in step (2), and the mixture is cooled and stirred at a cooling rate of 2°C / min from 60°C and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0073] (4) Add 0.01% of cloves and astragalus to the sample obtained in step (3), and adjust the temperature of the obtained chocolate paste to obtain double-base chocolate, which is then stored in a refrigerator at 4°C.

[0074] Comparative Example 4

[0075] A novel production process of double-base chocolate with alcohol sobering and liver protecting effects comprises the following steps:

[0076] (1) According to the weight ratio, 12 parts of monostearate sorbate and 88 parts of camellia oil were weighed and mixed, and the mixture was first heated and stirred at 95° C. at a heating rate of 4° C. / min and a stirring speed of 300 r / min;

[0077] (2) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50° C. water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added, and the mixture was ground in a ball mill at 50° C. to obtain a chocolate paste with uniform particle size;

[0078] (3) According to the weight ratio, 32 parts of the mixed solution obtained in step (1) are weighed and added to 68 parts of the initial chocolate sauce obtained in step (2), and the mixture is cooled and stirred at a cooling rate of 2°C / min from 60°C and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0079] (4) Add 0.01% of cloves and astragalus to the sample obtained in step (3), and adjust the temperature of the obtained chocolate paste to obtain double-base chocolate, which is then stored in a refrigerator at 4°C.

[0080] Test 1: Determination of fatty acid composition of chocolate

[0081] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0082] 2. Experimental method: Mix the oil gel and cocoa butter in proportion to simulate the composition of fat in chocolate to determine fatty acids. The fatty acid composition of the oil sample was analyzed by gas chromatography, and the boron trifluoride methyl esterification method was used for pretreatment. Weigh 2 to 3 drops of the sample oil sample into a stoppered test tube; add 2 mL of sodium methoxide solution (0.5 mol / L) to the sample, and oscillate and heat at 65°C for 30 minutes for saponification; then add 2 mL of boron trifluoride: methanol = 1:3 (v / v) solution as a catalyst, and heat at 70°C for 10 minutes; then add 2 mL of n-hexane to extract fatty acid methyl esters, shake vigorously for 3 to 4 minutes, and let it stand for stratification; take the upper layer liquid into a small centrifuge tube, add anhydrous Na2SO4 solid to absorb a small amount of water in it, and pass it through the membrane into a gas phase injection vial for gas phase analysis. Gas chromatography conditions: Thermo Fisher Trace TR-FAME column (60m×0.25mm, 0.22μm) was used; the temperature was programmed to maintain at 130℃ for 3min, then increased to 200℃ at a rate of 5℃ / min and maintained for 10min, then increased to 220℃ at a rate of 2℃ / min and maintained for 5min; the temperatures of the injector and flame ionization detector were set to 250℃ and 280℃, respectively. The entire analysis process lasted 42min. The constant carrier gas was nitrogen, the flow rate was set to 1.8mL / min, the split ratio was 20, and the injection volume was 1μL. The fatty acid species were identified using the retention time of the FAME standard solution and quantified based on the relative peak area.

[0083] 3. Test results

[0084] The results of the fatty acid of the samples are shown in Table 1. All chocolates have similar fatty acid distributions. The main fatty acid contents of cocoa butter chocolate in Comparative Example 1 are stearic acid, oleic acid, palmitic acid, linoleic acid and arachidic acid in descending order. Since camellia oil is rich in oleic acid and linoleic acid and has a low content of stearic acid, the content of linoleic acid in the oil gel chocolate increases, while the content of stearic acid decreases. The results show that adding camellia oil oil gel to chocolate can reduce the content of saturated fatty acids and increase the content of unsaturated fatty acids, and there is no chemical reaction in the process and no trans fatty acids are produced.

[0085] Table 1 Fatty acid composition of chocolate

[0086]

[0087]

[0088] Test 2: Chocolate hardness test

[0089] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0090] 2. Test method: The texture of the chocolate prepared in Examples 1 to 5 and Comparative Examples 1 to 4 was measured using a physical property analyzer, and the probe used was P6. The test parameters were speed before test: 2 mm / s, speed during test: 1 mm / s, speed after test: 2 mm / s, and the probe pressed down 10 mm after sensing a force of 10 g, and the hardness was measured by the maximum pressure value.

[0091] 3. Test results

[0092] The hardness results of the samples were measured as follows: Figure 1 As shown. There is no significant difference in the hardness of chocolate prepared with cocoa butter in Example 1 to Comparative Example 1; there is a significant difference in the hardness of chocolate based on pure camellia oil in Comparative Example 2 compared with pure cocoa butter. Compared with pure camellia oil-based products, the products of the embodiments of the present invention can better restore the hardness of pure cocoa butter, which is beneficial to the storage and transportation of the product. Compared with Example 5, since the addition of monostearate sorbate was omitted in the first step, 12 parts of L-ascorbyl palmitate were added instead, so that it could not form a double-base gel network, resulting in the hardness of the product being unable to restore the hardness of pure cocoa butter. Compared with Example 5, since the addition of L-ascorbyl palmitate was omitted in the first step, 12 parts of monostearate sorbate were added instead, so that it could not form a double-base gel network, resulting in the hardness of the product being unable to restore the hardness of pure cocoa butter.

[0093] Experiment 3: Determination of the effect of chocolate on sobering up mice

[0094] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0095] 2. Experimental method: 140 clean-grade male Kunming mice, weighing 18-20g, were randomly divided into 7 groups, 20 mice in each group, namely (1) blank control group; (2) alcohol injury model group; (3-7) Example 1-5 groups and comparative example 1 and 2 groups. The experimental groups were given chocolate hangover formula at a dose of 2mL / 100g body weight by gavage (according to the animal pharmacology experiment drug conversion method, the dose conversion coefficient of 70kg human body dose and 20g mouse dose was 0.0026), gavage once a day according to the dose, and the gavage time was recorded for a total of 30 days. The blank group and the model group were gavaged with the same dose of normal saline every day. 1 hour after the last gavage, 13mL / 10g of 56% ethanol was selected for one-time gavage according to the mouse drunkenness model, except for the blank group, and the mice were fasted but not water-deprived. The drunkenness rate, drunkenness time and sobering time of the mice were observed and recorded.

[0096] 3. Test results

[0097] The effect of chocolate on sobering up mice was measured as follows Figure 2As shown. The drunkenness rate of the model group was 90.33%, and the drunkenness rates of the other experimental groups were significantly lower than that of the model group. Among them, the drunkenness rate, drunkenness time, and sobering time of Example 5 were all the lowest;

[0098] Compared with Example 5, Comparative Example 2 omitted the addition of L-ascorbyl palmitate and monostearate sorbate to camellia oil, so that it could not form a double-base gel network, and the drunkenness rate, drunkenness time, and sobering time were all higher than those in Example 5.

[0099] Compared with Example 5, Comparative Example 3 omits the addition of sorbitan monostearate in the first step, and instead adds 12 parts of L-ascorbyl palmitate, which makes it impossible to form a double-base gel network. The drunkenness rate, drunkenness time, and sobering time are all higher than those in Example 5.

[0100] Compared with Example 5, Comparative Example 4 is unable to form a double-base gel network because the addition of L-ascorbyl palmitate is omitted in the first step and 12 parts of monostearate sorbate are added instead. The drunkenness rate, drunkenness time and sobering time are all higher than those in Example 5.

[0101] It can be seen that the camellia oil chocolate with a double-base gel network structure has improved alcohol sobering ability compared with the camellia oil chocolate without a double-base gel network structure and pure cocoa butter chocolate.

[0102] The above results show that camellia oil chocolate products with a double-base gel network structure have significantly better sobering effects and can quickly relieve symptoms of drunkenness.

[0103] Test 4: Chocolate sensory evaluation test

[0104] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0105] 2. Test Method: A nine-point characteristic scale was used to evaluate the sensory properties of chocolate, ranging from very mild (1-3) to very strong (7-9). The ad hoc review panel consisted of 20 trained panelists (8 males and 12 females, aged 20-45 years). Each assessor had professional qualifications and required experience in sensory evaluation. Sensory attributes included the gloss, color, mouthfeel, cocoa flavor, and overall acceptability of the chocolate. Participants were asked to taste a bite of chocolate and then drink water after tasting each chocolate to wash off the previous taste.

[0106] 3. Test results

[0107] Table 2 shows the sensory evaluation results of the products of Examples 1 to 5 and Comparative Examples 1 to 4.

[0108] Table 2

[0109]

[0110] As shown in Table 2, the product of Comparative Example 1 is pure cocoa butter chocolate, and it has high scores in color, taste, cocoa flavor and overall acceptance. There is no significant difference in the comprehensive scores between Examples 1 to 5 and pure cocoa butter chocolate, but the gloss of camellia oil gel chocolate is better than that of pure cocoa butter chocolate. The products of Comparative Examples 2 to 4 omit L-ascorbyl palmitate and / or monostearate sorbate on the basis of Example 5, and are inferior to the pure cocoa butter product and the double-base camellia oil chocolate product in gloss, taste and overall acceptance.

[0111] In summary, the double-base camellia oil chocolate prepared by the method of the present invention has similar texture and flavor characteristics to pure cocoa butter chocolate, and contains relatively high unsaturated fatty acids, which can achieve the effects of rapid and efficient hangover relief and liver protection. The product has high nutritional value and is suitable for market promotion and application.

[0112] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention's specification and drawings, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A camellia oil formula chocolate with hangover-relief function and a preparation method thereof, characterized in that: The following steps are involved: S11: mixing L-ascorbyl palmitate, monostearate sorbate and camellia oil, stirring and mixing evenly to obtain a mixed solution; S12: After the cocoa butter is melted, powdered sugar, cocoa powder and lecithin are added and mixed, and then ground to obtain a chocolate sauce with uniform particle size; S2: adding the mixed solution prepared in S11 to the initial chocolate sauce, cooling and stirring in a gradient manner to form a double-base gel network mixture, namely, double-base chocolate; The sequence of S11 and S12 can be reversed or performed simultaneously; In the S11, the mass ratio of L-ascorbyl palmitate, monostearate sorbate and camellia oil is 6-7.2:4-4.8:88-90.

2. The camellia oil formula chocolate with hangover sobering function and the preparation method thereof according to claim 1, characterized in that: In the step S11, the stirring and mixing is performed by first heating and stirring at 80-100°C at a heating rate of 4°C / min, and the stirring speed is 200-300r / min.

3. The camellia oil formula chocolate with hangover sobering function and the preparation method thereof according to claim 1, characterized in that: In S12, grinding to obtain a chocolate initial sauce with uniform particle size specifically comprises: placing powdered sugar, cocoa powder and lecithin in a ball mill at a temperature of 45 to 65° C. to obtain a chocolate initial sauce with uniform particle size.

4. The camellia oil formula chocolate with hangover sobering function and the preparation method thereof according to claim 1, characterized in that: In S2, the gradient cooling and stirring is specifically: cooling and stirring from 80-50°C at a cooling rate of 2°C / min, and the stirring speed is 100r / min.

5. The camellia oil formula chocolate with hangover sobering function and the preparation method thereof according to claim 2, characterized in that: The step S3 is: adding equal amounts of cloves and astragalus to the double-base chocolate obtained in step S2, wherein the mass ratio of cloves and astragalus to the double-base chocolate is 0.01%wt.

6. The camellia oil formula chocolate with hangover sobering function and the preparation method thereof according to claim 1, characterized in that: In S12, the mass ratio of cocoa butter, sugar phenol, cocoa powder and lecithin is 58:13:28:

1.

7. The camellia oil formula chocolate with hangover sobering function as claimed in any one of claims 1 to 6 and the chocolate obtained by the preparation method thereof.

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